Here’s an Epic take on a popular New York street sandwich called “chicken spiedie” (pronounced “spee-dee”). This grilled meat on a skewer is renowned for its bright lemony and herby flavour that typically takes hours of marinating. Our streamlined version slashes prep and cook time, and still delivers a punch of flavour! Bump up the fibre and swap the hoagie rolls for whole wheat buns.
Ingredients
2 tbsp olive oil
¼ cup mayonnaise or Prepared Roasted Garlic Aioli
1 pkg Lemon Garlic Chicken Seasoning or Rotisserie Chicken Seasoning (divided)
1 ½ lbs (675 g) boneless, skinless chicken
6 hoagie rolls
1 tsp water
Preparation
1. Preheat grill to medium-high.
2. Measure ½ tbsp seasoning in a small bowl; stir in mayonnaise and water. Set aside.
3. Chop chicken into cubes. In large bowl, toss chicken cubes with oil and remaining seasoning. Thread onto three metal skewers.
4. Grill with lid closed 8–10 min, or until chicken is cooked through. Turn skewers often so they cook evenly.
5. Split and toast rolls, if desired. To serve, slide meat from skewers, then divide between rolls. Drizzle with sauce.
Too chilly out to grill? You can still enjoy this recipe year-round! Place cooling racks on a sheet pan and arrange skewers on racks. Broil 4–5 min per side, or until chicken is cooked through
